Hyatt Regency Kinabalu’s Yee Sang Recipe

Yee Sang, Hyatt Regency Kinabalu, East MalaysiaEd note: RFT Contributor Sandra Scott and her husband, John, recently spent three months in Asia and collected this recipe for Yee Sang from the chef’s at the Hyatt Regency Kinabalu.

This delicious salad is wonderful any time, but it’s especially fun during Chinese New Years when everyone simultaneously helps toss the salad with chopsticks while making wishes and toasts for the New Year.

Recipe courtesy Hyatt Regency Kinabalu.

Collect the following ingredients (truthfully you can pick the items that you like best. If you don’t have one of the ingredients, double up on what you have or substitute.)

7 oz fresh salmon, tuna or any white fish of your choice

3 oz  shredded carrots

3 oz  shredded cucumbers

3 oz  pickled white ginger

3 oz  pickled red ginger

6 oz  sliced radish or daikon

3 oz  sliced pickled leek

3 oz  shredded pickled papaya

10oz  pomelo or grapefruit sections

1 oz  pickled shallots

2 oz  ground peanuts

2oz sesame seeds

3 oz  jellyfish

2 oz dried shredded lime

1 oz green seaweed

2 oz of yam crisps in red color

2 oz of yam crisps in green color

2 oz of yam crisps in yellow color

3 oz of “Pok Chui” or flour crisps. (or substitute fried wanton skins)

 

For the dressing:

Freshly-squeezed juice of 1 lime

5 oz plum sauce

1 teaspoon onion oil

Dash of five spice powder

Dash of pepper

Pinch of salt

 

Slice fish and season with a little salt and lime juice. Arrange all the ingredients into sections on a large serving platter. Sprinkle toasted sesame seeds and chopped peanuts over the dish.

Whisk all the dressing ingredients together and keep in separate container until just before serving. Just before serving, pour the dressing over the salad.

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